CIFST NewsBrief
Sep. 18, 2012

No-calorie food cloud a tasty alternative
CBC News
A European culinary trend offering a gastronomic feast without the caloric guilt is steaming into Ottawa. The idea is called Le Whaf, where ingredients of a meal are boiled into a liquid, strained, then poured into a large French gadget, similar to a glass cauldron. It is now a popular movement for dieters in Europe because inhaling the air can curb appetite.More

Food processors unsung heroes
The London Free Press
With more employees than the auto sector, Ontario's food processors insist their recession-proof industry should be a bigger deal — and get a better deal — in the eyes of governments looking to expand the economy. Food processing is a $39 billion industry in agriculture-rich Ontario and employs 127,000 people, says the 123-page report commissioned for the association. More

Government gives $826,000 subsidy for sizzle-free sausages
The Financial Post
In case you haven't heard, the Conservative government is doling out a whopping $826,000 to Cardinal Meat Specialists Ltd., a Brampton, ON, meat-processing company, so it can buy the advanced technology required to produce a non-explosive sausage. This cutting-edge innovation was formally announced by Parliamentary Secretary Pierre Lemieux (Glengarry-Prescott-Russell), on behalf of Agriculture Minister Gerry Ritz.More

The CFIA approach to the accreditation of laboratories
The CFIA approach to the accreditation of laboratories is outlined in our Framework for Quality Management Oversight of Laboratories. We have adopted conformance to ISO/IEC 17025 as the basic standard, supplemented with CFIA specific requirements when necessary.More

Regulatory Cooperation Council Mutual Reliance of Food Testing Results Initiative
Both Canada and the United States have highly successful, world class regulatory systems that have evolved independently at the same time as our economies have grown closer. This unique situation between Canada and the U.S. creates a significant opportunity for cooperation that will benefit both businesses and consumers.More

CFIA HC RCC Invitation for Stakeholders Comments
In February 2011, President Obama and Prime Minister Harper called for the creation of the U.S. — Canada Regulatory Cooperation Council (RCC) to promote economic growth through increased regulatory transparency and coordination between the two governments. More

New study suggests Canada's beef industry at a tipping point
The Canadian Agri-Food Policy Institute
A new study released by CAPI, the Canadian Agri-Food Policy Institute, indicates that Canada's beef industry is at a profound tipping point and corrective action is needed if it is going to deliver maximum benefits to producers and industry stakeholders and deliver on its potential of being a reliable contributor to a protein hungry world. More

NOW is the time to become a member of CIFST
Special deal for new members! Join now and expand your network of food industry professionals!

This link on the CIFST website: describes the 'Special Deal for New Members' that we offer this time of year. More

Canadian food inspection officials aren't testing bubble tea
Toronto Star
The Canadian Food Inspection Agency isn't testing bubble tea in Canada for PCBs. A German study found tapioca pearls from the tea-based drink sold at a store in a national chain in Germany contained the chemicals, which were banned in the 1970s. According to Health Canada, high exposure to PCBs could put someone at a higher risk of getting cancer, particularly liver or kidney cancer. More

Study: For heart health, fish oil pills not the answer
The Vancouver Sun
Omega-3 fatty acids, found in oily fish such as sardines and salmon and once touted as a way of staving off heart disease and stroke, don't help after all, according to a Greek study. Based on a review and analysis of previous clinical trials including more than 68,000 participants, Greek researchers whose report appeared in the Journal of the American Medical Association said the fatty acids have no impact on overall death rates, deaths from heart disease, or strokes and heart attacks. More

Double emulsion technology backed for salt reduction
Food Navigator
The use of duplex emulsion technology could help to boost the perceived saltiness in reduced sodium processed foods, according to new research. The study — published in Flavour — aimed to provide an initial evaluation of whether double (duplex) emulsion technology presents an opportunity for industry to reduce salt in emulsion-based liquid or semi-liquid foods while keeping the fat content constant. More

Edible WikiCells enclose food and drinks
The Boston Herald
Beginning next year, you'll no longer have to feel guilty for adding to your local landfill by throwing away the packaging on all of your food and drinks. In some cases, you'll be able to simply eat it. A Cambridge company will begin public testing early next year of WikiCell, an edible form of packaging that encloses food and drinks in ways similar to how nature protects a grape or orange. More

IUFoST Lifetime Achievement & Young Scientist Awards — 2012 Nominations open
The International Union of Food Science and Technology (IUFoST) announced that it is now accepting nominations for the 2012 Lifetime Achievement and Young Scientist Excellence Awards.More

Market researcher: Naturalness is a key consideration for industry
Food Navigator
Consumer demand for 'more natural' foods and beverages continues to grow — and food manufacturers are responding by highlighting naturally derived ingredients and the natural credentials of new products, according to market researchers at RTS (Research to Solutions). More

U.S. beef exports put Canada's domestic supply at risk
Global Meat News
High exports to the U.S. have left Canadian beef producers less able to deliver beef on their own doorstep, according to a new report by the Canadian Agri-Food Policy Institute (CAPI). The report concluded that Canada's beef industry is at a 'profound tipping point' and in desperate need of corrective action. More

Inspection modernization: IMO invitation
The Federal Budget 2011 provided the Canadian Food Inspection Agency (CFIA) with funding over five years to modernize and strengthen food safety in Canada. This represents an exciting opportunity for the CFIA to build on the existing foundation and improve current inspection approaches and tools.More